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Inspection history 5 visits

1. 2026
2. Passed Aug 6 Score 71 ▲20

   Routine Inspection

   7 violations

   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Minor Keep the physical facilities in good repair.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Keep non-food contact equipment surfaces clean.
3. 2025
4. Passed Aug 6 Score 51 no change

   Follow-Up Inspection

   2 violations

   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
5. Passed Jul 24 Score 51 ▼1

   Routine Inspection

   12 violations, 4 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Critical Discard or recondition food that is unsafe, adulterated or not honestly presented.
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
6. 2024
7. Passed Aug 7 Score 52 no change

   Follow-Up Inspection

   2 violations, 2 critical

   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

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